Boiled Chocolate Cake

in Diana's Recipe Book

Comments: This is a very moist cake, almost like a pudding. It's great served warm with whipped cream, vanilla ice cream, creme fraiche or chocolate sauce. It doesn't really need to be frosted, but you might like to dust it with confectioners' sugar or cocoa powder for presentation. If you would like to frost the cake, see the Boiled Chocolate Frosting recipe below.

Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes. Cool.

Beat the eggs lightly, then add to cooled chocolate mixture. Sift in the flour slowly, stirring thoroughly as you add to avoid lumps.

Pour batter into prepared cake pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean.

Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely. If desired, frost or glaze cake when completely cooled, or if using Boiled Chocolate Frosting recipe below, frost when cake is warm or partially cooled.

Instructions: In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over warm to partially cooled cake.

Source: DianasDesserts.com

Date: February 6, 2003

Reviews

Reviewer: TonyaRating:Review:Great cake...do you think this can be made in a bundt pan?

Reviewer: mr.unkownRating:Review:the best cake ive ever tasted in the world. i recomended this site to all my friends because of this cake recipie.

Reviewer: Tammy Rating:Review:This is one of the best chocolate cakes I've ever eaten. It reminds me of a recipe I have for chocolate steamed pudding. It's very dense and moist. I make this for all our family birthdays.

Reviewer: CorinnaRating:Review:Delicious and reliable recipe - have made it several times now. A family favourite

Reviewer: lizRating:Review:I can't believe im saying this, but it's just like mum used to make! Better the next day too.

Reviewer: carrieRating:Review:Upon making this cake for myself and my family, we have chosen to make it a weekly thing and have it every Sunday afternoon. Thank you.

Reviewer: trevor Rating:Review:It was scrumptious!

Reviewer: noreenRating:Review:very moist and easy to make

Reviewer: LeeRating:Review:I could very well be to blame for the only mediocre result of this recipe. The taste is good (I reduced the sugar by about 1/4 cup), but because of the mixing method there were lots of lumps in the batter - maybe pour the liquid into the flour instead? Also, due to my convection oven, the cake was done much earlier than posted; should have checked a bit earlier to get a moister result! Finally, because where I live there is no such thing as self-rising flour, I had to add baking powder and salt - perhaps that's the reason the bottom 1/8 inch wasn't quite baked through, and there was a large air layer in the top third. So many factors are important in baking, aren't they?

Reviewer: ZephRating:Review:Really like the recipe and know that it will turn out great (I tried a similar cake before) but I was wondering, if we can substitute the sugar with a sweetener like Canderel? If we can, how do we go about it?